Slow Cooker Spiced Sweet Potatoes with Pecans
Votes: 4
Time: 4 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 418, total fat 16 G., saturated fats 6 G., proteins 5 G., carbohydrates 66 G., fiber 8 G., cholesterol 24 mg, sodium 635 mg, sugar 26 G.
Calories 418, total fat 16 G., saturated fats 6 G., proteins 5 G., carbohydrates 66 G., fiber 8 G., cholesterol 24 mg, sodium 635 mg, sugar 26 G.
Glazed sweet potatoes are a popular side dish at holiday tables in North America. Their natural sweetness is beautifully enhanced by the caramel notes of brown sugar and spicy cinnamon. Slice the sweet potatoes thickly to prevent them from becoming mushy when simmered in a slow cooker, and cook until tender and glazed. This side dish pairs perfectly with roasted poultry or pork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 110 g unsalted butter, melted
- 1 tsp vanilla extract
- 2.3 kg medium sweet potatoes (about 7 pcs.), peeled and cut into 2.5 cm thick rounds.
- 2 tablespoons cornstarch
- 1/4 cup orange juice
- 1 tbsp. pecan halves
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat to 175°C.
- In a small bowl, combine brown sugar, cinnamon, and 0.5 teaspoon salt. In another small bowl, combine butter and vanilla extract.
- In a large bowl, toss the sweet potatoes with cornstarch, coating them completely. Transfer the layer to a 6-quart slow cooker. Top with a third of the butter mixture and sprinkle with a third of the sugar mixture. Repeat the layers two more times. If there aren't enough sweet potatoes for a full third layer, that's okay. Cook, covered, over low heat until the sweet potatoes are tender but not mushy, about 4 hours.
- Meanwhile, place the pecans on a baking sheet and toast in the oven until golden brown, 10-12 minutes. Let cool, then chop finely.
- When the sweet potatoes are tender, carefully stir in the orange juice. Transfer the sweet potatoes to a shallow serving dish and let them sit for 10 minutes (the sauce will set slightly). Toss the sweet potatoes with the sauce to coat. Sprinkle with chopped pecans, pomegranate seeds, and fresh parsley.
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